Fish Fragrant Eggplant

Fish Fragrant Eggplant is a classic Sichuan dish that brings together the rich textures of eggplant with a sauce that is both spicy and tangy. This vegetarian delight is ideal for those expanding their plant-based repertoire. The dish’s allure lies in its intricate balance of sweet, sour, savory, and spicy elements, making it irresistibly enjoyable. Suitable for fans of Chinese cuisine or for those seeking a novel culinary experience, this dish promises to delight the palate.

Ingredients

• 2 medium eggplants, sliced
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 2 tsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp chili paste
• 2 tbsp green onions, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the sliced eggplants on a baking sheet and roast for 15 minutes, until they start to become tender.
3. In a small bowl, combine the soy sauce, rice vinegar, sugar, and sesame oil. Stir until the sugar dissolves.
4. Heat a tablespoon of oil in a pan over medium heat, then sauté the garlic and ginger until fragrant, about 1 to 2 minutes.
5. Add the chili paste and green onions to the pan, stirring for 30 seconds until combined.
6. Pour the sauce mixture into the pan and stir well to combine all the ingredients.
7. Add the roasted eggplants to the pan and gently stir to coat them in the sauce. Cook for another 5 minutes until the eggplants are fully tender.
8. Serve the dish hot, paired with rice or noodles.

Keywords: Vegetarian, Eggplant, Spicy, Tangy, Main Course

Spice Rack: Soy Sauce, Chili Paste, Garlic, Ginger

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